|Currants||1⁄2 Cup (8 tbs), dried|
|Whole wheat flour||1 3⁄4 Cup (28 tbs), sifted|
|Baking powder||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
Preheat oven to 450°F.
Butter a baking sheet.
Place currants into a small bowl, cover with boiling water and set aside to plump for 15 to 20 minutes.
Sift together flour and baking powder 3 times.
Place into a large bowl.
With a pastry blender or 2 knives, cut butter into flour until mixture has a mealy consistency.
Drain currants, and add to flour mixture, stirring to blend.
Pour milk into a small bowl.
With a fork, beat in honey.
Add to flour mixture, stirring just until moistened.
With floured hands divide dough into 4 equal parts.
On a floured surface, pat each piece of dough into a 5-inch round.
Place on prepared baking sheet, and cut each round into 4 pieces, as you would slice a pie, cutting all the way through, but not separating them.
Brush egg on top and sides of dough.
Bake on middle shelf of oven for 10 minutes, or until golden.